Alligator Eggs
2008-01-14- Course: Appetizers
- Yield : 8
- Servings : 8
- Prep Time : 40m
- Cook Time : 10m
- Ready In : 50m
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Stuffed Pasta Shell with Goat Cheese, Smoked Alligator Sausage, Crawfish, cream and spices – One of our realcajunrecipes.com co-founder Chrissy LeMaire favorite appetizers! From the owners of PJ’s – “Christina LeMaire came to PJs to eat recently. Please tell her hello and thank you for a really great web site. Hope to see her at PJs Oyster Bed in San Francisco again soon!”
Ingredients
- 16 large pasta shells for stuffing
- 2 to 3 links smoked alligator sausage (Andouille sausage if wanted),
- 1 pound goat cheese
- Louisiana crawfish
- 2 tbsp thyme
- garlic to taste
- Cajun spices to taste
- 1 cup reduced cream
- 1 cup bread crumbs
- 2 eggs
Directions
Step 1
Cook Pasta in boiled water and drain 16 pasta shells. Cook the Alligator sausage and let cool. Or use refrigerated sausage chopped in food processor. Two extra sausage link need to be cut and diced to set aside (do not stuff) for the cream sauce.
Step 2
Stuffing Mix - In a blender add chopped Alligator Sausages (Two to three links). Add one pound Goat Cheese, two tablespoons dried thyme, salt and pepper, and Cajun spices to taste. Add all the remaining ingredients to processor. Remove to a bowl and add the two eggs and one cup bread crumbs. Take this mixture and fry or bake for 30 minutes - your choice.
Step 3
Add in separate pan the diced sausage with one cup of reduced (1/3) manufacturing cream. Stuff the pasta shells with ingredients. Fry for two minutes or bake for 5 minutes at 450 degrees. Plate and top with Alligator sausage cream sauce.
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